Baked Cod in Coconut Lemon Cream Sauce -

Baked Cod in Coconut Lemon Cream Sauce

Flaky baked cod fillets nestled in a silky coconut lemon cream sauce with garlic, shallots, and fresh herbs. Ready in 30 minutes in one pan — the perfect elegant weeknight fish dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 285

Ingredients Equipment Method Notes

Ingredients

For the Fish

4 cod fillets about 6 oz each, patted completely dry
1/2 tsp salt
1/4 tsp black pepper

For the Coconut Lemon Cream Sauce

1 tbsp unsalted butter
4 cloves garlic finely minced
2 shallots finely diced
1 can full-fat coconut milk 13.5 oz, shaken well
3 tbsp fresh lemon juice about 1 large lemon
1 tsp fresh lemon zest plus more for serving
1 tsp fresh thyme leaves
1 pinch red pepper flakes optional

For Serving

2 tbsp fresh parsley chopped, for garnish
4 lemon slices for serving

Equipment

Large oven-safe skillet or baking dish
Microplane for zesting

Method

Preheat the oven to 400°F.
Pat the cod fillets dry and season both sides with salt and pepper.
In a large oven-safe skillet, melt the butter over medium heat. Add the minced garlic and diced shallots and sauté for 2-3 minutes until soft and translucent.
Pour in the coconut milk and add the lemon juice, lemon zest, thyme, red pepper flakes, salt, and pepper. Stir to combine and simmer for 3-4 minutes until slightly reduced.
Nestle the seasoned cod fillets into the sauce, spooning some sauce over the top of each fillet.
Transfer to the oven and bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
Remove from the oven, scatter fresh parsley and extra lemon zest over the top, and serve immediately.

Notes

Pat cod very dry before adding to the sauce. Don't overbake — check at 12 minutes. Let the sauce reduce slightly before adding the fish. Use full-fat coconut milk for the richest sauce.